Macedonian Sarma


  • Pickled cabbage leaves
  • 1 cup of rice
  • 2 Onions cut into small pieces
  • 500g Minced Meat ( or minced pork or 1/2 1/2)
  • Ooil|il
  • Rcayenne pepper|ed pepper ,
  • Black Ppepper|epper,
  • Vegeta or beef powder if you wish
  • 2 chillies (1 red & 1 yellow chopped)
  • 1 or 2 sticks cellery
  • 1 carrot grated
  • salt
  • 2-3 cloves garlic
  • 3 tablespoon chopped parsley
  • 1 teaspoon chopped mint
  • 1 tablespoon flour


  1. Cut the Onion, chillies, cellery into small pieces and fry it in olive oil.
  2. Add the ground meat, red pepper, pepper, salt, spices parsley garlic mint oregano, add the rice also .
  3. Use whole cabbage leaf for very big sarma OR cut into quarters or smaller for small sarma. Then use the mixture to stuff the pickled cabbage leaves using a sall teaspoon into a pocket of the cabbage, then form a roll with your hands, and try to form a parcel. Don't try too hard to make perfect.
  4. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot so they don't burn. OR can line on a greased tray.
  5. For extra flavour, heat 1 tablespoon oil and fry 1 tablespoon flour, add 1 teaspoon paprika, take off heat and add 1 & 1/2 cup water and juice of 1 lemon juice. Add this liquid on top of the sarma, then cover with aluminium foil and bake covered on low oven, 150 deg for about an hour until rice cooked.
  6. Then, spill over some hot water and boil it on a silent fire if putting in a pot, and them put them in the oven to bake.
  7. Cover the pieces with pickled cabbage leaves in a pot.
  8. The whole has to be dry, not very moist.
This article uses material from the "Macedonian Sarma" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License